Spicy Butternut Squash Soup

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Now that the weather is getting cooler, I have been keeping warm by making soups at home. And to suit the season, I decided the first soup of the fall season should be a butternut squash. 

I was never really a fan of soup - I only ate it when I was sick. But a little while ago, the Mister and I went out to dinner and I decided to try the restaurant's butternut squash soup.  I was hooked!

It's a flavourful, rich and hearty soup without any cream or dairy.

This recipe has just the right amount of heat- All the warm and cozy feelings of fall in your bowl.

   Spicy Butternut Squash Soup

 

 

Makes:6 servings

Preptime: 20 minutes

Cook time:40 minutes

 

Ingredients:

1 butternut squash, peeled, cubed, seeds removed

1 medium potato, peeled, cubed 

1 onion, chopped 

1 carrot, chopped

1 celery stalk, chopped

1 clove garlic, chopped

4 tbs oil (divided in half)

4 cups, chicken or vegetable broth

2 tsp garlic powder, divided

1 tsp onion powder, divided 

1/2 tsp thyme

2 pinches cayenne pepper 

salt and pepper to taste 

  

 

Instructions:

1. preheat your oven to 400 degrees
2. In a baking sheet or roasting pan, add your butternut squash, potato, oil, thyme, garlic powder, onion powder, salt and pepper. Roast in the oven for 40 minutes or until soft.
3. In a large pot, on medium heat, add oil, onions, garlic, carrots and celery.  stir frequently until vegetables are softened. Add salt, pepper, onion powder and garlic powder  and cayenne.  
4. Bring to a boil and lower heat to medium. Simmer until the sauce reaches desired consistency. 
5. Add broth to the pot and roasted vegetables. With a hand blender, blend until everything is smooth. (Alternatively, place ingredients in a blender and puree.) 
6. Dish out the soup into 6 bowls and garnish with black pepper and cayenne.
   

 

Refreshing Shrimp Ceviche

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Shrimp ceviche is one of my favourite summer recipes.  It reminds me of vacationing in Mexico with a good strong margarita in hand at the beach. 

When the temperature rises, this is definitely one of my go to recipes. It's light, flavourful and refreshing. It's also great for summer picnics and barbecues.  

You can also make this with scallops or any firm white fish. Since I'm allergic to fish (but not shellfish), I typically make the shrimp version.

Refreshing Shrimp Ceviche
 

Makes: 10 servings

Preptime: 15 minutes

Cook time:2 hours

 

Ingredients:

1 lb raw shrimp (I used small pacific white shimp - 50-60 count)

Juice of 1 lemon

Juice of 1 lime

1/4 tsp salt

1 tomato, diced

1/2 red onion, finely diced

1 jalapeno, diced, seeds removed

handful cilantro, chopped

1/2 avocado, diced

tostadas or nachos

    

 

Instructions:

1. Cut shrimp into 1/2 inch pieces
2. In a large non metal bowl, add shrimp, lime and lemon juice, salt, tomatoes, red onions, jalapenos and cilantro and stir well.
3. place in the fridge for 2 hours to allow the shrimp to "cook".
4. Once the shrimp turn opaque, add the avocado and stir well.
5. Serve on tostadas or with nachos.

Roasted Veggie Pasta

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This is actually one of my favourite summer pastas to make. It's quick and easy.  Even better, it's full of flavour without being too heavy. 

I love the flavour of the roasted broccoli - it has a different kind of sweetness to it that you don't get from steaming it. And the roasted chickpeas adds a bit more texture to this pasta dish.  Nobody wants mushy chickpeas in their pasta. 

This is the type of summer pasta you can make this in big batches for any sort of summer get-togethers. 

I personally like smaller pasta shapes for this recipe, but honestly, you can use whatever you have. 

Roasted Veggie Pasta
 

Makes: 2 servings

Preptime: 15 minutes

Cook time:25 minutes

 

Ingredients:

2 cups cooked whole grain pasta

1 can chickpeas, washed and drained

2 cups broccoli, chopped

2 tbsp olive oil

1 lemon, juice and rind

1 tbsp basil

1 tsp chili flakes

salt and pepper to taste

grated parmesan cheese, to taste

    

 

Instructions:

1. Preheat oven to 425 degrees.
2. In a large bowl, add chickpeas, broccoli, olive oil, basil, chili flakes and salt and pepper. Mix well to get chickpeas and broccoli well coated.
3. Place seasoned chickpeas and broccoli on a baking sheet lined with foil or parchment paper.
4. Place on the middle rack and roast for 15-20 minutes, making sure the broccoli doesn't burn.
5. Place on to a lightly greased baking sheet
6. Once veggies are roasted, toss with the pasta.
7. Add the juice and grated rind of 1 lemon and mix well.
8. Top with grated parmesan and serve.

Crispy Parmesan Chicken

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This recipe has quickly become one of our favourites.

I love this recipe because it is one of those hearty meals that doesn't really take too much time to make. It's full of flavour. And, well, Mr. Man was thoroughly impressed. 

And Mr. Man loves it because, well, it's simply delicious. (He doesn't ask for much really.)

I am always looking for ways to upgrade our dinners.  I love adding protein to them but after a while, it all seems the same. 

So I added this crispy parmesan chicken on this side instead.

I love the mix of the different textures - the soft comforting-ness of pasta and then this crisp, flavourful chicken. Opposites but yet, they go so well together. 

I try not to deep fry anything, ever. I can't seem to tolerate those foods.  But but because this chicken is shallow fried, it isn't overly oily and greasy. Just delicious and crispy.

The best thing about this recipe is that it's still full of flavour.

I've had a lot of breaded chickens that just taste like a bread-like crust.  That's where this is different. The panko crumbs gives this chicken an extra crunch. And all the seasonings gives this chicken so much flavour!  I could easily eat this breaded chicken alone and it will still be delicious. 

      Crispy Parmesan Chicken

 

Makes:2 servings

Preptime: 5 minutes

Cook time:10 minutes

 

Ingredients:

2 chicken breasts, butterflied

4 tbsp oil

1 cup japanese style panko bread crumbs

1/2 cup grated parmesan cheese

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp italian seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1 egg, beaten

 

Instructions:

1. In a shallow bowl or plate, evenly mix panko crumbs, parmesan, salt, pepper, italian seasoning, garlic powder and onion powder. Set aside 
2. Dip the chicken breast in the beaten egg. Ensure chicken is evenly coated.
3. Press the chicken breast into the panko crumb mixture on both sides and its evenly coated. 
4. In a skillet, add a few tablespoons of oil - enough to just cover the bottom of the pan - no more. Heat skillet on medium high heat. 
5. Shallow fry the chicken on both sides until golden and cooked through (approximately 5 minutes per side).